My next gluten free adventure in a quest to eat food that actually fills me up was to make a gluten free shepard’s pie. I found the recipe at Gluten Free Goddess and since it looked pretty good I figured i’d give it a try. I’m rather new cooking so some of the ingredients were a bit challenging to find at my local grocery store but I was able to find everything. This dish isn’t the most attractive thing but I really wasn’t going for looks, just wanting to expand my rice and salad diet. :\ So, as I started gathering all the ingredients together and cutting veggies I think I was starving because I decided to double the recipe. 🙂 The whole process went pretty smooth although I had a few small issues since I decided to...

This was a fun little cooking project since I love chocolate chip cookies and absolutely needed to find a substitute from the “gluten versions”. This is a mix made by Bob’s Red Mill and although the overall texture was slightly different than the wheat ones I actually like these better. I found them a little sweeter too, although that could have been just this brands recipe. Not an issue for me since I love the sweets 🙂
One thing i’m finding while making all my gluten free foods is my kitchen is totally not set up to make food. I run back and forth a lot. I think I need to re-organize the kitchen. Anyways, this is them all baked up and ready to Om nom nom...

As the lead designer for this project I also worked with EGA’s CEO and Chairman for collaboration on pre and final design. Versioning was done using Illustrator and Photoshop. Final logo for letterhead, business cards and envelopes was done using a raised beveled hand cut die with foil embossing. The logo you see here is used in all electronic media.